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Creamy Loaded Baked Potato Salad Recipe with Bacon and Cheddar Made Easy

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A comforting and creamy loaded baked potato salad featuring tender Yukon Gold potatoes, smoky bacon, sharp cheddar, and a tangy dressing. Perfect for gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 1 teaspoon kosher salt (for boiling the potatoes)
  • 1 cup (240ml) mayonnaise
  • 1/2 cup (120ml) sour cream
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Place the diced Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon of kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes or until the potatoes are tender but still hold their shape when pierced with a fork. Drain the potatoes well and set aside to cool for 15 minutes.
  2. While the potatoes cool, crisp up the bacon slices in a skillet over medium heat. Cook until the fat renders and the bacon is crunchy (about 8-10 minutes). Transfer to a paper towel-lined plate, let cool, then crumble into bite-sized pieces. Save a teaspoon of the bacon fat to stir into the dressing if you want a smoky depth (optional).
  3. In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, black pepper, smoked paprika, and reserved bacon fat if using. Taste and adjust seasoning.
  4. Gently fold the cooled potatoes into the dressing, being careful not to break the chunks. Ensure every piece is well-coated.
  5. Fold in most of the shredded cheddar (reserve a handful for topping) and crumbled bacon, leaving some to sprinkle on top for presentation.
  6. Add the sliced green onions and chopped chives to the salad, folding them in gently to distribute evenly.
  7. Refrigerate the potato salad for at least 1 hour to allow flavors to meld. Before serving, give it a gentle stir and sprinkle the reserved cheddar and bacon on top.

Notes

Do not overcook potatoes to avoid mushy texture. Crisp bacon over moderate heat for best texture. Fold ingredients gently to keep potato chunks intact. Salad tastes better after chilling for at least 1 hour. Can be made a day ahead; keep bacon and cheese toppings separate until serving. For lighter version, swap mayonnaise with Greek yogurt. Use turkey bacon for leaner protein or omit bacon for vegetarian option. Roasting potatoes instead of boiling adds a firmer texture and roasted flavor.

Nutrition

Keywords: potato salad, baked potato salad, creamy potato salad, bacon, cheddar, comfort food, easy potato salad, loaded potato salad

Find it online: https://rowanrecipes.com/creamy-loaded-baked-potato-salad-recipe-with-bacon-and-cheddar-made-easy/